Sriracha Marmalade Salsa Grilled Chicken

Sriracha, salsa and orange marmalade as a marinade.  Does that sound like a weird combo? It was a simple, fast marinade and basting sauce I came up with when I was in a rush and really did not feel like cooking but was intent on eating.  Only 3 bottles that you may already have open and in your fridge. Substitute any "no sugar" jam - peach or apricot would work well.  Any type of salsa; homemade would be even better.  Mango lime is a favourite but I don't have any right now.  No Sriracha?  Try sambal olek or a Buffalo hot sauce will work.  This is a flexible recipe.

Although I often read that you aren't supposed to put sweeter ingredients on the chicken before grilling as it'll cause flare ups I find the no sugar added marmalade does fine but I have a tip for that in the method section.

INGREDIENTS:
4 large chicken breasts - local or organic (this'll work with tofu, pork etc.)
1 cup (250 ml) salsa - your choice
1/2 cup (125 ml) orange marmalade, no sugar added
1/4 cup (60 ml) Sriracha to taste - or hot sauce of your choice

METHOD:

1.  Put the chicken breasts in a pan.  I have four that were quite large and I ended up dividing them in two when almost cooked through.

2.  Stir the three marinade ingredients together in a medium bowl.

3.  Pour marinade over chicken.  Use a fork to coat tops of breasts.  Marinade in the refrigerator for one hour and preferably over night.

4.  Brush the left side of the grill with vegetable oil to help prevent sticking while cooking.  Heat the right side with lid closed to medium-high.  Set chicken on cool side of grill, bone side down, and close lid.  Grill chicken for approximately 15 minutes per side until a meat thermometer reads 165'F (74'C).

While the chicken is cooking prepare the salad.  I served the chicken with cooked brown rice and a fresh green salad with sorrel, garlic chives and mint out of the spring garden.

Sorrel (rumex acetosa)

Garlic chives

NUTRITION FACTS (per patty or 1/8th of recipe):  440 calories, 5 g fat, 1 g saturated fat, 1150 mg sodium, 155 mg cholesterol, 32 g carbohydrate, 0 g fibre, 20 g sugar, 61 g protein.  %Daily Values: 15% vitamin A, 45% vitamin C, 6% calcium, 6% iron.

Yours in good taste,
© Nancy Guppy, RD, MHSc

http://nancyguppy.com/

Mint magic vinaigrette and marinade

This is a simple, delicious salad dressing you can make quickly.  We enjoy it on early lettuce, spring onion and herb salads.  It is also good as a marinade for chicken, fish, lamb, tofu or bean salads.  Very versatile.  

Where I live there is no shortage of mint!  Ha, there are at least four kinds growing.  There is old fashion spearmint that was here on the farm when I moved in as well as peppermint, Swiss mint and a cat mint (nip) I since planted.  I love them all and use it in numerous ways.  I use mint fresh or dried throughout the year in hot and cold tea.  Aids digestion.  Reduces gas.  I also like it in salad and am particularly fond of the Egyptian Mint Potato Salad posted last year at my blog.  

If you are a novice to growing mint be advised that it will eventually take over.  Many people look for an out-of-the way spot for their mint.  Alternately, grow it in a container set in the ground to prevent the roots from spreading.  Follow this link if you want to read more about how to use mint along with nutritional and medicinal benefits that I wrote a few years ago.

http://chapmanslanding.blogspot.com/2009/05/mint-year-of-food-by-season.html

Makes a generous cup (250 ml) - Feel free to cut the recipe in half if you want less

INGREDIENTS:
1/2 cup (125 ml) mint leaves, fresh, packed
1/4 cup lemon juice, fresh squeezed (about 1 lemon)
1 tsp (5 ml) lemon zest/peel
1/4 cup (60 ml) vinegar of your choice - I used Eden apple cider
1 green onion, whites & greens, cut in chunks
1 tsp (5 ml) black pepper, freshly ground
3/4 cup (175 ml) olive oil, XV, cold pressed
1 Tbsp (15 ml) honey, liquid - I used Board's garlic honey

METHOD:
1.  Add fresh mint, fresh lemon juice and peel/zest, vinegar, green onion cut into chunks and freshly ground black pepper to bowl of blender. Blend on high until very smooth, 1 to 2 minutes.

2. Add the olive oil and honey and blend on low speed for another minute or so until oil is incorporated and dressing thickens.  I used a delicious garlic honey (from Board's Honey Farm).

3.  Pour into a glass jar and store in the refrigerator until ready to use.   l like to recycle glass bottles and jars for this kind of use.  Bring to room temperature before serving.

Nutrients Per 15 ml (one tablespoon)

Calories	70
Total Fat (g)	7
Saturated Fat (g)	1
Carbohydrate (g)	2
Fibre (g)	0
Sugar (g)	1
Cholesterol (mg)	0
Sodium (mg)	0
Protein (g)	0
%DV
Calcium	0
Iron	2
Vitamin A	2
Vitamin C	4

© Nancy Guppy, RD, MHSc.  Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/